Serves 1
24 min
Vegetarian Bibimbap
Recipe GLPR7d254a8b773359
A vibrant Korean rice bowl layered with tender sautéed vegetables including zucchini, mushrooms, bean sprouts, and spinach, topped with shredded carrots, purple cabbage, and scallions. The whole dish is finished with a spiced gochujang sauce that brings heat and umami flavor to every bite. Simply stir everything together or dip as you enjoy.
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Ingredients
1 cup cooked white rice
4 tablespoons water
½ large or 1 small zucchini, cut into thin matchsticks
1 teaspoon soy sauce
1 cup mushrooms, sliced
1 cup fresh bean sprouts
2 cups fresh spinach
1 cup shredded carrots
½ cup purple cabbage, finely chopped
2 scallions, sliced into rounds
3 tablespoons gochujang sauce
Directions
If the rice is not already cooked, prepare it according to package directions and set aside.
Heat 1 tablespoon of water in a large sauté pan over medium-high heat. Once warm, add the zucchini matchsticks and ½ teaspoon of soy sauce. Sauté for 5 minutes, stirring occasionally, until the zucchini is tender but still holds its shape. Transfer to a small plate.
Add 1 tablespoon of water to the same pan and bring back to medium-high heat. Add the sliced mushrooms and the remaining ½ teaspoon of soy sauce. Sauté for 5 minutes until the mushrooms release their moisture and become soft. Transfer to the plate with the zucchini.
Pour 1 tablespoon of water into the pan and return to medium-high heat. Add the bean sprouts and cook for 3 minutes, stirring gently, until they are tender-crisp. Transfer to the plate.
Add the final 1 tablespoon of water to the pan and return to medium-high heat. Add the fresh spinach and cook for 2–3 minutes, stirring frequently, until it is wilted and any excess moisture has evaporated. Transfer to the plate.
Spoon the warm cooked rice into a wide, shallow serving bowl, spreading it in an even layer on the bottom.
Arrange each vegetable in a separate section on top of the rice: place the sautéed zucchini, mushrooms, bean sprouts, and spinach in groups around the bowl. Fill the remaining spaces with raw shredded carrots, chopped purple cabbage, and sliced scallions.
Spoon the gochujang sauce over the center of the bowl. Mix everything together thoroughly with a spoon or chopsticks, distributing the sauce and vegetables evenly throughout the rice, or dip each spoonful into the sauce as you eat.
